6 Calorie Low Sugar Blueberry Preserves Recipes

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - BLUEBERRY JAM RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem blueberries. Place blueberries in blender or food processor container; cover. Pulse on and off to evenly chop. (Do not purée.) Measure exactly 6-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
• Combine 1/4 cup sugar and pectin. Add to prepared fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4-1/4 cups sugar. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

LOW SUGAR BLUEBERRY JAM

Steps:

• Prepare water bath canner. Wash jars and lids thoroughly in hot, soapy water and rinse well. Add jars to canner and cover with water 1 inch above the jars. Let jars sit in hot water until ready to use.
• Pour boiling water over lids and let sit in hot water until ready for use.
• Combine the fruit, juice or water and lemon juice in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil (one that can't be stirred down.), stirring constantly.
• Add sugar, if using. (see notes below) Return mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
• Ladle hot jam into hot jars. Cool to room temperature, if not canning. Then refrigerate immediately.
• If preserving, ladle hot jam into the hot jars, leaving 1/4" headspace. Wipe rims clean with paper towel.. Center lids on jars. Apply bands and adjust to fingertip tight.
• Place filled jars in canner ensuring jars are covered by over 1" water. Bring to a gentle, steady boil.
• Process jars for 5 minutes, under 1000 feet, adjusting for altitude. (see notes below) Turn off heat. Let jars rest in hot water for 5 minutes.
• Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.

BLUEBERRY MUFFINS (NO SUGAR AND LOW FAT)

Steps:

• Mix first 4 ingredients in mixing bowl.
• Make a well in center.
• Add yogurt, sweetener, milk and egg to well.
• Stir just until moistened.
• Quickly stir in blueberries.
• Spray muffin cups with no stick cooking spray.
• Fill 3/4 full.
• Bake in 400 F.
• oven for about 15 to 20 minutes until golden.
• Yield: 12 medium muffins.
• NOTE: To use sugar, omit sweetener and add 1/3 cup granulated sugar.
• Add 22 calories per muffin.
• Calories per muffin with liquid sweetener.
• 109 Cholesterol.
• 19 mg Sodium.
• 143 mg Fat.
• trace Company's Coming Light Recipes.

6 CALORIE LOW SUGAR BLUEBERRY PRESERVES

Steps:

• Heat up blueberries and water on the stove. Allow the ingredients to simmer for a few minutes and mash the berries as they cook. Do not allow the mixture to dry out. Add the lemon or lime juice and stir. Add the sugar free gelatin in your flavor of choice (I used strawberry - careful, it's strong. Use unflavored if you prefer a milder taste).
• Remove mixture from heat. Add three ice cubes and stir into the pan until they melt. Add the sweetener of choice and place the mixture in the fridge for eight hours until gelled.

HOW TO MAKE A SHELF STABLE SUGAR FREE BLUE BERRY JAM ( PLUS IT'S LOW CARB!)

Steps:

• Wash jars, bands, and lids. Place jam jars in water bath canner filled 1/2 way with water. Bring water to a boil. Turn off the burner and leave jars in canner until ready to use
• Place lids in water in a small saucepan and heat until water simmers. keep lids in warm water until ready to use.
• If using fresh blueberries, clean & destem before adding to a large saucepan. If using frozen measure and just pour right in.
• Add lemon juice and calcium water and blend in well.
• In a bowl add allulose and pectin and blend well.
• Heat the blueberries and as they start to soften, mash with the back of a fork, or use a potato masher. I like to leave a few whole berries in my jam, but mash to the consistency that you like. Bring berries to a boil.
• Add pectin-sweetener mixture, continuing to mix for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Boil for 1 full minute once the jam reaches the boiling stage.
• Fill jam jars to ¼" to the top. Clean rims with a clean cloth. Add lids.
• Add jars to the water bath canner when the water in the canner reaches a full boil. Boil 10 full minutes (add 1 minute more for every 1,000 ft. above sea level).
• Remove from water. Let jars cool undisturbed for 24 hours.
• Test for seal, if a jar did not seal, you can reprocess it again in the canner for 10 full minutes, or add that jar to the refrigerator for up to 3 weeks.

SUGAR FREE BLUEBERRY JAM

Steps:

• In a medium sized sauce pan, mix together blueberries, water, 1/4 cup sweetener and lemon juice. Bring to a boil over Medium heat. Lower heat and simmer for 15 minutes, stirring often. The mixture should thicken considerably. Taste for sweetness, and add more, in tablespoon measures, until it reaches the desired sweetness.
• Sprinkle Xanthan Gum over blueberry mixture and quickly whisk it in. Cook for 2 minutes more to thicken further.
• Cool to room temperature and then pour jam into a resealable container and store in the refrigerator for up to 3 months.